Oven Steak Kabobs – A special meal on a budget

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Looking for a special Valentine’s dinner for your family? This is what we’ll be having!

You know, every time we sit down with our family to enjoy a meal together it is an occasion to be grateful for. Sometimes, though, extra special occasions take place. Birthdays, celebrations, anniversaries, milestones, or holidays. On these occasions, we might want to cook something a little extra special and this meal is one of those favorites for me. The great thing about this meal is that it is something that you might order in a restaurant, but you can easily feed 6-8 people with this meal for under $20.00 – or feed a family of four twice.

Now don’t go thinking I spend this much on a homecooked meal on a regular basis! Most of my suppers cost less than $10 to make, some significantly less.

Soooo this is how I make my steak Kabobs. This recipe works just as well for chicken, too. Just substitute boneless skinless chicken breasts and follow all the instructions just as they are written.

I really like to use cherry tomatoes and onions because the tomatoes get so very sweet when cooked this way and the onions add a lot of flavor to the meat. I’m also using a bell pepper and some mushrooms. Feel free to use whatever vegetables you have on hand or your favorites.

Using kitchen shears, cut the top sirloin into bite size pieces.

I generally cut mine into about one inch cubes. You don’t have to be precise here though.

Just make sure it is a small hunk of meat.

Place the meat in a zipper seal bag and add 1 cup of marinade.

Seal well and put in the refrigerator for at least an hour. You can marinate this the night before if you like.

Thirty minutes before you’re going to cook your kabobs, place some skewers in a dish filled with water to soak.

Cut your veggies into bite sized chunks and set up a skewering station.

I just like how intimidating that sounds. Imagine if someone were to call while you were doing this and ask what you were up to.

This makes a LOT of kabobs so normally I freeze half of the meat in the marinade to make them for another meal but I wanted to make them all to show you how many came out of this. See the things I sacrifice for you? Now I’ll have to eat steak kabobs all week long, oh the horrors of my job! ~snickers~

I like to start and end with cherry tomatoes, but sometimes I don’t.

I also like to place onion slices next to the meat, but sometimes I don’t.

I really like to sing Fantine’s big “I dreamed a dream” solo at the top of my lungs, but my family is thankful that I usually don’t – unless a moment just really calls for it!

There does not need to be a rhyme or reason to this so just do it however you want to.

If I end up with a lot of extra veggies, I make kabobs with only vegetables. These are wonderful to serve on the side!

Place all of these on a rimmed baking sheet to catch the juices and bake at 350 for thirty minutes, turning every ten minutes, until meat is cooked through and veggies are lightly browned around the edges.

Using kitchen shears, cut the beef into bite-size cubes. Place the beef in a gallon-size ziplock bag and add 1 cup of the marinade. Let the beef marinate in the refrigerator for at least one hour or up to eight hours.

Thirty minutes before you plan to cook the kabobs, preheat the oven to 350 and place 8 to 12 wooden skewers in a bowl and cover them with water to soak.

Remove the skewers from the bowl and thread the beef and vegetables onto them, placing a vegetable between each piece of beef.

Place the beef kabobs on an ungreased, rimmed baking sheet and bake the kabobs, turning them every 10 minutes, until the beef is lightly browned on the outside and just lightly pink in the very center, about 30 minutes.

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“If it wasn’t for the optimist, the pessimist would never know how happy he wasn’t.”

You are right about not cooking ahead. That is asking for trouble. My committee and I assembled 200 kebabs and refrigerated them in marinade overnight, then we oven-roasted them for an hour at 350 degrees covered with foil to serve at the last minute. Oven-roasting the kebabs was much easier than trying to grill enough for a crowd, and our guests really liked them!

If you must must cook ahead, I’d choose another meat that reheats or keeps well in a chafing dish. Such as pulled pork BBQ or a chicken casserole. I’ve often had to plan my menu based on what will be best under differing time circumstances

A big bottle of Zesty Italian Dressing also works well as a marinade. We’ve done this for a number of years, with hubby grilling them. I’ve gotten to where I put the meat and veggies on separate skewers, because the meat shrinks a little while cooking, leaving the veggies swingin’ around the skewer (we use the metal ones) and dropping to the bottom of the grill. Hate that when it happens.
If you do that, be sure to brush the veggie skewers with the marinade before cooking so the veggies don’t stick to the grill.

I think they all just do better when cooking in the oven, it’s an even temp from all sides and not that flash of hot heat from the bottom or occasional flares. I’ve always cooked mine in the oven but if someone ever volunteered to grill for me I wouldn’t turn it down – and I’ll direct them to your great hints! Thankyou!

That looks soooooo good. When my husband was alive, we’d grill kabobs quite often….we added pineapple to the skewers. Most often, he decided to put we’d put all the steak on separate skewers & the veggies/fruit mixed on other skewers, since the veggies/fruit always seemed to get done faster than the meat. Either way, I do remember enjoying this. Thanks for posting! 🙂

Oh goodness, you have no idea the road I’m on right now in terms of the spelling of kabob, lol. I have a recipe in my next cookbook, which is currently in editing, and my editor went in and changed all of my “kabob” to “kebab. Turns out both ways are correct but kebab is the oldest version. So I just got done changing them all back and explaining to her why I want to spell it kabob..and I guess that is on my brain today 🙂

This is a medium to a medium well, depending on how thick your meat is. In your case, I’d skewer the veggies separately and put them in the oven ten minutes before the meat, then add the meat skewers and cook for about 15-20 minutes, but being sure to check after 10 🙂
If you wanna go for rare, just listen for the mooing to stop and then pull it out. Just kidding..but I couldn’t resist! 🙂

I am so glad to see a recipe that can be made in the oven! I am not a griller either Christy. I am going to try this for valentines day. It looks easy and delicious!! My husband is not a rice fan – so I need a different side. Any ideas? I know you have lots of them!

My friends do kabobs all the time and the side dish they use is egg noodles (cooked then put a little butter). I never thought of it but now wouldn’t serve kabobs without the side of egg noodles (wide ones). I know this is an old post but I’m just now looking to do kabobs in the oven. Enjoy!

Thanks again Christy!! Every recipe of yours that I’ve made has been a success.
I was worried that it didn’t taste “grilled” enough, but my husband loved it! I made chicken and steak. Lots of leftovers for later too.

I really want to try this. Have you tried them using the broiler in the oven to cook them? I love Moores’ marinade. I use it to marinate flank steak with pineapple juice garlic and black pepper. It is yummy.

Hi Christy! We met at the Blue Plate Cafe last July…I recently sent an email to you dated February 5…please check it out when you get a chance…the subject is…we met in July ….thanks and have a beautiful day!

Christy,
I made this for me and my husband on Saturday night and it was hit! I was a little worried he wouldn’t like it since it wasn’t grilled, but he loved them. So did I. Definitely an easy recipe that is going to make it into our regular rotation of meals. Thank you!

Christy, I just had to make the kabobs for my guy and I, I had it all planned for Wed. night and than he reminded me no meat, Ash Wednesday!! Oh my gosh, so I made it with shrimp and my gosh was it awesome! Made the rice also! It was a big hit with my guy and myself!! I scrapbook all my favorite recipes and these are in the front of it!! So easy and delicious, thank you for sharing!!

Made these for our dinner in front of the fire on Valentine’s day along with the rice pilaf. What a hit! My honey and I made them up–we had fun doing it together. Baking them worked really well, much better than the often unpredictable grilling. The rice was good too–was worried that it would be too salty with the bullion, but no, just right! Thanks for great recipes for a lovely evening.

We had Steak Kabobs for supper tonight and they were so tasty. Since there are just the two of us, we have enough for two more meals. That’s my kind of recipe! My husband said this recipe is a “keeper.” Thanks for another delicious recipe, Chrity.

Christy, thank you so much for the kabobs and rice pilaf recipes. I know they will be great. I am going to make them with both the beef and the chicken. Not at the same time. They look soooooooooo good. I just love all the recipes that I have made from your Come Home to Supper Cookbook. We had the ground beef stew last night YUM. I also love these archives links. Thank you, Thank you, Thank you!!!!!!!!!!!

Christy all your recipes are great !!! My Dad grilled steak this past weekend, we needed something to do with what was left. The kabobs should do the job, we have a green bean and corn casserole already made so this should go good *smilng*. Thank you for sharing your recipes.